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5 from 9 votes

Vegan Creamy Roasted Tomato Gnocchi Soup

Super creamy, cheesy soup with juicy roasted tomatoes and gnocchi.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Servings: 6
Calories: 370kcal
Author: Lauren Boehme Hartmann


For The Roasted Tomatoes

  • 1 Pint Grape tomatoes
  • 6 Cloves Garlic
  • 1 Tablespoon Olive oil
  • Pinch of Salt and Pepper

For The Rest of The Soup

  • 1 Cup Raw cashews, soaked*
  • 1 Cup Non-dairy milk
  • 2 Tablespoons Olive oil
  • 4 Cloves Garlic, chopped
  • 1/2 a Sweet onion, diced
  • 1 teaspoon Italian seasoning
  • 1/4 Cup White wine, I used Pinot Grigio (optional)
  • 6 Cups Vegetable broth
  • 1 Pound(16oz.) Gnocchi, vegan I used Gia Russa brand
  • 1/4 Cup Vegan Parmesan, I used Follow Your Heart
  • Juice of 1/2 a Lemon
  • Salt and Pepper to taste
  • Fresh basil for topping


  • Preheat the oven to 400 degrees(F).
  • Put the tomatoes and the 6 cloves of garlic on a sheet pan. Drizzle with the olive oil and sprinkle with a pinch of salt and pepper.
  • Roast for 15 minutes. Remove them from the oven and press down on the tomatoes and garlic, gently with a fork to flatten them out. Then roast for another 10-12 minutes or until they are starting to brown. Remove from oven.
  • While the tomatoes roast, start the soup. First, drain the cashews you soaked and add them to a blender with the non-dairy milk and a pinch of salt and pepper. Blend until completely smooth. Set aside.
  • Now, in a large soup pot, heat the olive oil on medium high. Then add the garlic and onions. Sauté, reducing heat as needed, until the onions are translucent. About 3-4 minutes.
  • Next, add the Italian seasoning and a pinch of salt and pepper. Stir to combine.
  • Then add the white wine. Stir to combine and let simmer until the wine has mostly been absorbed. About 3-4 minutes.
  • Pour in the vegetable broth and a little more salt and pepper. Bring to a simmer.
  • Now, if you have the kind of gnocchi that needs to boil, add them to the pot and simmer in the broth until almost done. Check the package directions. But usually just 3-5 minutes should be good.
  • If you have the kind that needs to just be pan fried, you can do that now, and then add them to the broth.
  • Next, pour the cashew cream you made into the pot stir to combine
  • Then add the vegan Parmesan and lemon juice. Simmer for another 3-5 minutes to make sure the cashew cream gets nice and hot.
  • Taste and adjust seasoning, you will likely need more salt and pepper.
  • Now, add the tomatoes and garlic you roasted to the soup. Stir to combine.
  • Serve immediately with fresh basil and extra Parm if desired.


*You can soak the cashews in room temperature water for 8 hours or overnight. Or you can boil the cashews for 15-25 minutes. 


Calories: 370kcal | Carbohydrates: 16g | Protein: 7g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 4mg | Sodium: 1032mg | Potassium: 414mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1343IU | Vitamin C: 15mg | Calcium: 132mg | Iron: 2mg